Slice eggplant into 2cm thick pieces

Arrange on trays sprinkle generously with salt & white pepper

Slice a ring top of capsicum

Use a spoon to take out seeds then sprinkle salt inside n set aside

Cut tops off swedes and cut into cubes

Boil swedes till soft

Slice tops off beetroot arrange loosely in a dish and DRY ROAST for 20mins

Cook 2 cups of rice. Turn off at the wall, remove lid and let stand till ready to use.

Cut eggplant in quarters and blend on med-low

Scoop out with a spatula into a bowl n set aside

Drain cooked swedes add a good dollop of honey and blend till smooth

Peel n slice n half 2 onions add a whole bulb of peeled garlic then blend till all pieces are broken up

Add swedes, half of onion n garlic mix and half a jar of pasta sauce (your fav flavor)

Add rest of onion n garlic to pan and add 1 cup of corn kernals

Mix well then add 1TBLSP of sweet paprika and mix well over a low heat till onion has fully sweated

Remove from heat add rice, mix thoroughly then stuff into capsicum cups

Put 2 TBLSP olive oil in a bag, add beetroot mix by hand till each piece is covered well

Place beetroot into a lined loaf pan

Arrange lasagna sheets, eggplant mix, grated cheese in layers till gone (Don't forget EXTRA CHEESE ON TOP!)

Arrange in the dishes and cook together when ready to eat